Let the oil warm up with 1/2 liter of water. Crush the yeast in a bowl. When the water with the oil is warm, add to the yeast and stir. Finely chop the rosemary and add to the mixture. Season with salt and pepper and stir in. Then gradually add flour and stir until the batter loosens and is soft and sticky. Cover and let rise for 30 minutes in a warm, draft-free place.
Line two trays with baking paper. Place the dough on a surface dusted with flour and knead until it is smooth. Divide 4 portions from the dough and roll into 4 loaves with your hands. They have to be as long as the metal sheets. Place the dough sticks on baking sheets and score several times with a sharp knife. Let rise for 30 minutes. The oven can be preheated to 270 degrees beforehand. Brush the loaves with water and sprinkle with sea salt. Bake in the oven for 10-12 minutes until brown, place a wire rack ready and allow to cool on top.